Raising the Bar
Our salute to 21 of the region’s top taverns
by Bill Donahue and Sharon A. Shaw

God bless the public house. For centuries, the pub has been a sanctuary, of sorts—a warm and dark place to reflect on the path taken, unwind the stresses of the day and strengthen bonds with friends, family and co-workers. Sure, any drinking establishment can be made better with the simple joys that come from a pint of Guinness, a glass of California-tended Cabernet Sauvignon or a dram of Glenfiddich, but it’s about much more than the alcohol. At its best, the tavern is an incubator for building friendships, sharing stories and simply having a “third place” (other than work or home) where one can … just be. Here are our picks for 21 of the finest taverns in our area, from Center City to the suburbs’ outermost rim.

86 West
86 W. State Street, Doylestown | the86west.com

If Doylestown had a pulse of its own, and we’re speaking in a purely literal sense, it would likely thrum the loudest at 86 West, where discerning adults of all ages—from newly minted 21-year-olds to newly single 50-year-olds—congregate for elegant cocktails, well-made sushi and vibrant décor. It also lays claim to one of Bucks County’s best outdoor bars, even out of prime alfresco weather. If you ask us, the sashimi platter accompanied by a bottle of Pinot Noir—or, for that matter, one of 86 West’s designer martinis—is what’s called a can’t-miss proposition.

Beagle Tavern
1003 E. Main Street, Norristown | mybeagletavern.com

Although the building to which this tavern calls home has been reinvented more than once over the years, the Beagle has become a gathering spot for people from all walks of life—from local business owners to schoolteachers to workers from the nearby courthouse to post-deadline reporters, not to mention folks drawn to its reputation as a gay-friendly dining and drinking establishment. The bartenders are chummy, the pours generous and the after-dark entertainment to be experienced rather than described. In nicer weather, sit on the outside porch; Main Street Norristown never looked so appealing.

Bowman’s Tavern
1600 River Road, New Hope | bowmanstavernrestaurant.com

Driving down River Road on a cold winter’s night, Bowman’s Tavern shines like a welcoming beacon. Once inside, it delivers on the promise with two elegant bars that are rich in character and characters. Live entertainment is a specialty, so take a seat and simply look around; you might be surprised at whom you run into here. One bar is more casual, perfect for appetizers and a few drinks while catching up on sports highlights, while the second on the edge of the dining room is more intimate, ideal for enjoying entertainment from local jazz artists such as the Dave Dales Trio. Our advice: If you want to warm up with a solid mixed drink, try the Hunter’s Cocktail.

BRÜ Craft & Wurst
1318 Chestnut Street, Philadelphia | bruphilly.com

Spread out across the high-ceilinged space on an otherwise relatively unremarkable block of Chestnut Street, BRÜ boasts a rustic, well-tailored vibe helped along by the wood-and-brick décor and seating that ranges from tables that may or may not wobble to benches reminiscent of a biergarten. This charming rusticity, however, is set off by a computerized beer system unlike anywhere else in the city. The brew selection runs the gamut, from excellent domestic crafts to less familiar European selections and beyond—from all over the world, in fact. There are six in the self-serve system, 32 draughts behind the bar and nearly 100 by the bottle. Of course, the beers pair perfectly with something from BRÜ’s food menu, which is rife with hearty and comforting fare (German sausages, in particular) that’s as good as you might hope.

Earth Bread + Brewery
7136 Germantown Ave., Philadelphia | earthbreadbrewery.com

It’s easy to get carried away at this Mt. Airy brewpub. The house-brewed beers are excellent, supplemented by a well-thought-out selection of “guest” crafts on tap (not to mention a nice bottle list). For those who prefer their libations sans alcohol, try the home-crafted sodas—namely, the sarsaparilla, ginger ale and mint-and-lime “nojito.” Likewise, too many of the options on the food menu are appealing. Our favorite is the “White + Black,” a flatbread with a base of roasted garlic sauce, complemented by the flavors of bacon, fig, parmesan and Asiago, topped off with the peppery bite of arugula. The mood is just right, too: laidback and friendly, made even better by a knowledgeable staff.

Forest & Main Brewing Co.
61 N. Main Street, Ambler | forestandmain.com

Although the food menu at this intimate, little restaurant and brewpub stands on its own, you will come back here purely for the remarkable beer. Forest & Main is an unpretentious spot perfect for sharing conversation while enjoying a plate of parmesan gnocchi and listening to live bluegrass, all while sipping a pint of delightfully dark and hoppy Tiny Tim, citrusy Beneath the Wheel or aromatic Kinch IPA. Simply put, Forest & Main is another good reason to head to Ambler … or, if you live in Ambler, to be thankful for the ZIP code you call home.

The Franklin Mortgage & Investment Co.
112 S. 18 Street, Philadelphia | thefranklinbar.com

Whether you’re an out-of-towner looking for an intriguing place to enjoy a subtle yet well-made cocktail or you’re someone who likes his or her spirits a little more rebellious, the Franklin delivers. This is the kind of dark, warm drinking establishment in which you’ll want to lose time, perfect for sticking a thumb in the eye of a dreary Philadelphia winter. As you descend the steps and walk through the black door just off 18th Street, it’s almost overwhelming. Even before you sit down, you realize you will remember what you are about to enjoy: a tiered menu of classic cocktails that celebrate the golden age of barrooms from the pre-Prohibition era, with impossibly helpful servers, in an elegantly architected space where knowledgeable bartenders fashion their creations out of an endless display of bottles, shakers and potions. The cocktails bear thoughtful names somewhere along the line of despair and hopefulness—the Parking Lot Scuffle, the Space Between Us (pictured), the Prove It All Night—that seem to tell stories you will want to hear.

The Goat’s Beard
4201 Main Street, Philadelphia | thegoatsbeardphilly.com

Whether you go with one of the whiskeys from the domestic-heavy selection numbering more than 70 or with a beer from one of the eight taps or the generous selection of craft bottles, you cannot go wrong at this English-pub-sounding, situated along Manayunk’s main drag. The menu of fresh, locally focused food is playful and smartly executed—bar food with some ingenuity: fish and chips; mussels; goat nuggets (think well-crafted Buffalo wings in chicken-nugget form); subtly sweetened, pickled jalapeño slices; or one of the many permutations of French fries. At less than a year old, the Goat’s Beard is one of Manayunk’s worthiest new additions.

1149 Lancaster Ave., Rosemont | gulliftys.com

This Main Line hot spot has been doing a lot of things right for nearly 30 years. The bar is elegant and welcoming, with a wide selection of beers, wines and cocktails crafted from premium well liquors. When the winter weather breaks, be sure to check out Gullifty’s Gaarden, a spacious outdoor bar complete with grilling station for cooking up gourmet fare. While we’re on the topic of the food menu, considering the phrase “Scottish salmon and lobster risotto,” staying for dinner is strongly recommended.

Interstate Draft House
1235 E. Palmer Street, Philadelphia | interstatedrafthouse.com

Yes, it’s quite small on the inside, but the Interstate is brawny in character. With specials such as “two-fisted Wednesdays” and late-night happy hours featuring $2 PBRs, the Interstate may not be elegant but it is one of Fishtown’s brightest-shining stars. The tap list is serious, the food is excellent and the staff knows plenty about both. Have a bottle of Allagash or Weyerbacher with your choice of Southern-inspired favorites—alligator chili, for example, or jambalaya made with gator sausage, or gator-spiked mac-and-cheese, or … you get the idea—or one of the surprising number of vegetarian and vegan items. Sit outside in finer weather.

Khyber Pass Pub
56 S. 2nd Street, Philadelphia | khyberpasspub.com

This Old City haunt has not only great beer and great food—even for vegans. With vegan pulled pork this good, imagine how amazing the real thing must be. It also has great history, in a dimly lit space that makes you want to stay inside just a little while longer. Not long ago, the Khyber was a much less inspired place to spend time, but the team that stepped in and transformed the space—the same folks behind Cantina Los Caballitos and Cantina Dos Segundos—cleaned it up, wrote and executed an easily lovable menu of Southern-inspired classics and served beer from one of the best lists below Broad Street, all without losing its distinctly Old City feel. The beer list—unusual domestics, international options and local brews alike—shows a real commitment to the full range of brews that Philly’s most serious beer lovers have come to demand.

Visit kildaresirishpub.com for details on locations in Philadelphia and West Chester.

No “top taverns” list would be complete without one or two Irish pubs, and Kildare’s is among the best in the region. (There are a handful of other Kildare’s locations in the region, with the closest being in Manayunk and West Chester.) Here, guests get an authentic taste, touch and, of course, sip of Ireland each time they step through the door. From the stonework to the music to the brews flowing from its taps to the distinctive food recipes (bangers & mash, Guinness stew, chicken “boxty,” etc.), Kildare’s offers the kind of warm, welcoming embrace that only the Irish can dole out.

Memphis Taproom
2231 Cumberland Street, Philadelphia | memphistaproom.com

This Kensington ale house is a neighborhood gem that has, rather justifiably, gained attention from much farther afield. “Diners, Drive-Ins and Dives” host Guy Fieri, for example, paid a visit in 2011 to extol the virtues of its smoked coconut club. (Think of a BLT, with shaved coconut as a stand-in for the bacon.) The food is sensational, with a draught selection—the latest from Yards, Sly Fox and other local brewers to out-of-town brews from the likes of Belgium’s Brasserie de la Senne—and bottle varieties to match. Although it may be tough to imagine right now, in the thick of a harsh winter, the taproom’s more than pleasant biergarten returns to action in April.

1 Printers Alley, Doylestown | pucklive.com

Doylestown has its share of good spots to bend an elbow, but there’s no other place quite like Puck. Whether you’re at the bar of the indoor entertainment venue (live music, comedy showcases, open-mike nights, etc.) or in the cocktail haven known as the Marble Room or seated at the bar on the heated outdoor patio, you’ll be happy you stopped by. The Monday through Friday happy hours are more than kind, and the drinks pair well with an ambitious food menu that includes everything from crab cakes to lobster tacos.

Ram’s Head Bar and Grill
40 E. Market Street, West Chester | ramsheadbarandgrill.com

Sure, the Ram’s Head pours wine and some interesting cocktails—“The Devil’s Tears” gets points on name alone—but this gastropub is all about the beer. The draught list rotates so often that regulars always have a new favorite (with an emphasis on local brews) in which to partake. From the Sly Fox Incubus to Smuttynose Old Brown Dog, the Ram’s Head gives good beer the respect and reverence it truly deserves. The food’s not bad either; there are few places in the Philadelphia area where one can order poutine, deviled eggs and deep-fried Brussels sprouts off the same menu.

Ron’s Original Bar & Grille
74 Uwchlan Ave., Exton | ronsoriginal.com

A bar area with great atmosphere + an exhaustive list of draughts and bottled beers, as well as a well-curated wine list, (not to mention a handful of scotch favorites from Ron’s “private stock”) to smooth out the wrinkles of any day + a menu’s worth of healthful, made-from-scratch fare that’s head and shoulders above traditional “bar food” = Ron’s Original Bar & Grille. It’s an uncomplicated formula but one that has proven difficult for others to replicate—a good reason why this place has been going strong for nearly a quarter of a century.  

606 Second Street Pike, Southampton | steampub.com

Relatively new-to-the-scene Steam is exactly what Southampton has needed for some time now. It’s a righteous pub serving good food in a distinctive environment (the stunning bar/restaurant was built out of an old railroad car, which sits next to a now-defunct rail line), while giving proper due to its drinks menu, whether you prefer a freshly poured pint of Guinness, a bottle of Dogfish Head IPA or a specialty cocktail. (We hear good things about the Railroad Thai and the toasted coconut dessert martini.) It’s also got a surprising food menu that ups the ante on traditional pub food; we vote for the Mo Beans hummus and the fish tacos.

The Tiki Bar
1150 Manatawny Road, Boyertown | tikibarpa.com

This is one of the few places in our neck of the woods where you can enjoy rum, alligator and an open fire in the same place at the same time. It’s an escape for kicking back and forgetting that you’re not living in warmer climes, made for celebrating with a few drinks and self-cooked food—steaks, clams and, of course, the gator—on the grill after, say, running the zip-line course at nearby Spring Mountain. It’s open on Fridays and Saturdays in winter, but the kinder months, weather wise, are when the Tiki Bar really shines. If sipping a Hurricane in the sunshine at the outdoor bar in late May doesn’t alter your frame of mind, you are beyond help.

Triumph Brewing Co.
Visit triumphbrewing.com for details on locations in New Hope, Philadelphia and Princeton, N.J.

Belly up to the bar here for some of the region’s best housemade selections from the tap—IPAs, English ales, Irish stouts, etc. Stay to enjoy something from the menu of small plates—nachos, mussels, cheese boards, etc.—featuring locally harvested, sustainably grown ingredients. Stick around for a game of pool and other bar games. With live entertainment featuring musicians and performers from various genres, this place encourages you to stay for more than one.

The Twisted Tail
509 S. 2nd Street, Philadelphia | thetwistedtail.com

Leave the cosmo-sipping crowd behind and bring the best of your fun-loving friends to Headhouse Square, where The Twisted Tail offers bourbon, blues and other Southern-tinged specialties. Don’t worry if you can’t tell a Kentucky straight from a rye; the well-informed staff can help guide you to a variety from its long list of choices, including several exceptional locally produced whiskeys, that will suit your palette. The Twisted Tail also serves up cocktails made using housemade, fruit-infused spirits and a Southern wine cooler with your choice of red or white wine, fresh fruit, citrus and bourbon. Executive chef Leo Forneas’ charcoal-grill specialties include the octopus with black-eyed peas, chilies and basil, which offers a tender texture and smoky flavor. The Shishito peppers—also known as “Russian roulette peppers” because, despite all looking the same, about one in 10 is hotter than the rest—are perfectly charred and pleasantly piquant. Also, do not pass over the Tennessee Benton’s ham appetizer, because the accompanying housemade smoky mustard is to die for.

Vault Brewing Co.
10 Main Street, Yardley | vaultbrewing.com

Philadelphia has become one of the country’s truly great brewpub meccas, and Vault is adding to the tradition with an excellent selection of craft beer, complemented by some truly excellent food. (Try the Buffalo cauliflower, paired with a Chinook IPA.) With its light-filled spaces and gorgeous architecture—it was carved out of the bones of a shuttered bank—Vault embodies so much of what makes the brewpub genre so popular, with enough twists to surprise even the most jaded of beer lovers. The atmosphere is as casual and approachable as the food, and the staff here truly shows the brew the love it rightfully deserves.

Pure in Spirit
With Golia Vodka, local entrepreneur David Solomon unleashes a bold, new spirit on the Philadelphia area

David Solomon’s parents named him well. Like the Biblical figure who slew a certain giant, this David has gotten quite used to going up against goliaths and coming out the victor. Take Redbox, the DVD-vending kiosk Solomon founded and subsequently sold to a subsidiary of McDonald’s and Coinstar. Even in this era of on-demand everything, Redbox remains a viable competitor popular in supermarkets and other retail establishments, essentially beating Netflix, Blockbuster and others at their own game.

He’s at it again with Golia Vodka, a premium spirit sculpted from the rugged yet majestic landscape of Mongolia, which has a population of “3 million people and 20 million goats,” he says. Unveiled earlier this year, Golia Vodka has gained market share in a congested marketplace long dominated by a number of well-financed, deeply entrenched brands. Aside from an aggressive marketing campaign, there’s another good reason why this fledgling brand has made its mark, according to Solomon: unsurpassed quality, due to its ingredients, including exceptionally pure water fed from Mongolia’s Khuiten Peak and prized wheat harvested from the nutrient-rich soil of the country’s Selenge Province, as well as a rigorous distillation and filtration process.

“Each batch is distilled at least six times through platinum and silver filters, so it’s incredibly smooth vodka, either neat or on the rocks,” he says. “There’s a world of crowded shelves with vodka flavors like whipped cream and chocolate chip, which don’t need to be good vodka because the flavor masks the flavor of the vodka itself. … [Golia] stands on its own; you can drink this all night.”

Solomon sees Golia Vodka’s main audience as “adventurous manly men, ages 25 to 54, and the women who love them,” in a territory that spans from Wilmington, Del., to the George Washington Bridge connecting northern New Jersey and New York City. To spread the word, the company has invested smartly in high-profile marketing partnerships with the likes of the NHL’s Philadelphia Flyers and New Jersey Devils, as well as other events and promotions that appeal to the targeted demographic.

Solomon became exposed to the charms of Mongolian vodka when a longtime friend, Lee Cashell, sought help in bringing U.S. businesses such as Starbucks into the Central Asian nation. (Solomon and Cashell are now partners in Golia Vodka, and Solomon travels to Mongolia once per quarter for business.) When Solomon tasted Mongolian vodka for the first time, his response was, “This is the best vodka I have ever tasted,” he says, and he saw an immediate opportunity. The same vodka now bottled under the Golia Vodka label, which is available in Mongolia under a different name, has won gold medals in global competitions held in Brussels, Moscow and San Francisco.

“Mongolia has been called the last unexplored frontier, but it’s finally getting on people’s radar,” says Solomon, a native of Lower Merion. “People go there for the fishing, to explore the Gobi Desert, to enjoy the nomadic culture, where people stay in gers (shelters similar to yurts). It’s a huge territory, with land as far as the eye can see … and this is the environment we have chosen to produce a very pure spirit.” —BD

Mixing It Up
With the mixed drink having reclaimed its mantle of respect, bartenders—and their guests—get adventurous

Ask Bess Gulliver how a good cocktail becomes classic and she’ll recite a simple formula: balance, simplicity and respect for ingredients. Not only has this uncomplicated blueprint lifted the time-honored Manhattan and the more modern cosmopolitan into rarefied air, but it has also inspired a new crop of cocktails amid the mixed drink’s return to respectability.

Mixology in Philadelphia has come a long way in a short time, thanks in part to skilled bartenders with an appetite for experimentation. Look no further than “Funktopia!,” one of the signature cocktails on the winter menu at Stratus Rooftop Lounge on Chestnut Street in Philadelphia, where Gulliver works as a mixologist. In addition to Famous Grouse blended scotch, sloe gin and honey, this Gulliver creation includes an ingredient one might describe only as curious: dehydrated organic peanut butter.

“I always find myself in dry-goods storage and in kitchen cabinets, looking for something new to play with,” says Gulliver, a “bourbon girl” who spent most of her adult life in Washington, D.C., before coming to Philadelphia. “The peanut butter has a mixable consistency for people who might be a little more adventurous, and Funktopia! kind of speaks to their outlier nature. … Whatever it is, my goal is bring that ingredient out and showcase it the best I can.”

For the winter months, which are Gulliver’s favorite time of year to “play with drinks,” Stratus offers a number of cocktails featuring the likes of sherry and fortified wine. Current menu highlights include “The High Brow” (see recipe) and “Into the Sunset” (Siembra Azul blanco tequila, Aperol, Cocchi Americano and orange bitters, topped with Brut sparkling wine), as well as “brown liquors and hot cocktails to warm you up,” she says.

Gulliver designed the winter menu to match Stratus’ “sexy” rooftop space, which includes an alfresco terrace warmed by heat lamps, 11 stories above Independence Hall. With elegantly made cocktails bearing names such as “Sin on a Stick,” “Eve Dreaming” and “The Next Day,” she’s off to a good start. —BD

“The High Brow,” available at Stratus Rooftop Lounge
Recipe by Bess Gulliver
1.5 ounces Wild Turkey 101-proof bourbon
1 ounce Amontillado Sherry
0.5 ounces Root liqueur
0.25 ounces Amaro Averna

What’ll You Have?
How to order the perfect mixed drink, according to Mike Treffehn, chief barkeep at The Franklin Mortgage & Investment Co.

It may be a Brave New World in taverns and speakeasies around the city, but for some it is fraught with perceived risk. Inventive bartenders who lean on premium liquors and distinctive yet unfamiliar ingredients might make some patrons shy away from discerning barrooms because A.) they can’t make heads or tails of the menu and, therefore, fear looking like one of the uninitiated; B.) they don’t want to risk $13 on a drink they might not even like; or C.) both.

Rest assured: The city’s finest drinking establishments don’t want any of those things to happen, according to Mike “Juice” Treffehn, head bartender at the Franklin Mortgage & Investment Co. on South 18th Street between Chestnut and Sansom.

“Some people come here because they’re from out of town and they’ve heard this is a bar they should go to, and some people get dragged along with someone who has read [“Jerry Thomas’ Bartenders Guide,” first published in 1862] front to back, and some people come here because they are cocktail nerds,” he says. “It’s our job to be almost chameleon-like in how we serve each one of those people.”

Treffehn and his fellow bartenders are happy to educate any Franklin guest unsure over whether to order something from, say, the menu’s “Easy Going” section vs. the “I Asked Her for Water, She Brought Me Gasoline” section. Guests who are sincere with themselves (and their servers) regarding their preferences tend to have the best experience, he suggests.

“It’s a cultural and somewhat bizarre thing that is distinctively American in regard to drinks, where if you ask somebody what they like, their immediate response is to say, ‘I don’t like this.’ Culturally, we’re unaccustomed to talk about our preferences,” he says. “We try to ask people what they normally like to drink. Our hope is that they are honest with their server or bartender. If you love pineapple juice, let us now that; chances are that your bartender does, too.

“There’s a lot of trust involved in serving a good, well-balanced drink,” he continues. “People have been spurned in the past by terrible cocktails, so they are naturally afraid of it turning out in a bad fashion.”

If a guest struggles with his or her choice for a mixed drink, Treffehn suggests they consider what kinds of beers and wines they prefer so the barkeep can create something of a similar vein. Someone who appreciates a glass of Pinot Noir, for example—tart and light bodied, generally speaking, with solid fruit notes—might appreciate one of the Franklin’s punch selections or perhaps a raspberry Tom Collins.

For Treffehn’s part, the Franklin’s sherry cobbler—amontillado, Fino and Pedro Ximenez sherries, Grand Marnier, brown sugar and muddled orange, served on crushed ice—has a special place in his heart, though he admits it’s tough to pick a favorite on the seasonably minded menu. He created another drink of note, “The Space Between Us”—Hayman’s Old Tom Gin, La Favorite Rhum Blanc, vanilla syrup, cream, strawberry preserves, orange cream citrate and ‘Elemakule Tiki Bitters—with a very specific idea in mind. He was at home with his wife one night, eating vanilla ice cream with strawberries, and the moment stirred up memories of time spent enjoying vanilla yogurt and strawberry preserves with his grandparents. His goal was to create a “visceral and powerful” drink inspired by that memorable flavor profile.

“I made [‘The Space Between Us’] for someone when it was still in the preliminary stages, and she paid me one of the best compliments I’ve ever had,” he recalls. “She told me it tastes like a Pablo Neruda poem. … With a lot of our drinks, we’re trying to do that—recreate specific moments that we know someone will appreciate.”  —BD

One More Round
More taverns (and restaurants with great bars) that we love

Bacco Italian Restaurant
587 Dekalb Pike, North Wales | baccobacco.com

Baggataway Tavern
31 N. Front Street, West Conshohocken | baggatawaytavern.com

1114 Frankford Ave., Philadelphia

Barren Hill Tavern & Brewery
646 Germantown Pike, Lafayette Hill | 484-344-5438

Black Horse Tavern
101 S. State Street, Newtown | blackhorsetavernnewtown.com

The Drawing Room
9 State Road (at Five Points), Media | drpizzapub.com

1052 N. Hancock Street, Philadelphia | drinkemmanuelle.com

Eulogy Belgian Tavern
136 Chestnut Street, Philadelphia | eulogybar.com

Field House Sports & Beer Hall
1150 Filbert Street, Philadelphia | fieldhousephilly.com

Frankford Hall
1210 Frankford Ave., Philadelphia

Graffiti Bar
124 S. 13th Street (adjacent to Sampan), Philadelphia | sampanphilly.com/graffiti-bar

The Industry
1401 E. Moyamensing Ave., Philadelphia | theindustrybar.com

Jarrettown Hotel Italian Restaurant & Bar
1425 Limekiln Pike, Dresher | jarrettownrestaurant.com

L’Angolo Blue
602 Skippack Pike, Blue Bell | angoloblue.com

McGillin’s Old Ale House
1310 S. Drury Street, Philadelphia | mcgillins.com

Monk’s Café
264 S. 16th Street, Philadelphia | monkscafe.com

Plumsteadville Inn
5902 Easton Road, Pipersville | plumsteadvilleinn.com

Prohibition Taproom
501 N. 13th Street, Philadelphia | theprohibitiontaproom.com

Ristorante San Marco
504 N. Bethlehem Pike, Ambler | sanmarcopa.com

South Philadelphia Taproom
1509 Mifflin Street, Philadelphia | southphiladelphiataproom.com

Standard Tap
2nd and Poplar Streets, Philadelphia | standardtap.com

Stratus Rooftop Lounge
433 Chestnut Street, Philadelphia | stratuslounge.com

Tattooed Mom
530 South Street, Philadelphia | tattooedmomphilly.com

Teresa’s Next Door
124 N. Wayne Ave., Wayne | teresas-café.com

Village Tavern
511 Stump Road, North Wales | villagetavernpa.com